| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Appetizers, Breads | 10 | Servings | |
INGREDIENTS
| 1 | ts | Active Dry Yeast |
| 1/2 | ts | Sugar |
| 6 | oz | Whole-Wheat Flour |
| 6 | oz | All-Purpose Flour |
| 1/2 | ts | Salt |
| Optional Toppings: | ||
| Poppy Seeds; Topping, Optional | ||
| Sesame Seeds; Topping, Optional | ||
| 1 | Egg White; Mixed With | |
| 1 | tb | Water; Topping, Optional |
INSTRUCTIONS
Mix the yeast and sugar with some warm water. Whisk well, cover and leave 10-15 minutes until foamy. Meanwhile, mix the flours and salt in a bowl. When the yeast mixture is ready, pour it into the bowl and add enough water to mix to a pliable dough. Knead for 10 minutes or 100 strokes. Put in a clean bowl and spray surface with water. Cover and leave to rise for at least 1 hour. Preheat the oven to 375 deg F (190 C). Punch the dough down and divide into 10 pieces . Roll each piece out on an unfloured board as thinly as possible. Place on ungreased baking sheets, fitting as many as possible on each sheet without them touching. Bake 20 minutes, or until crispy and golden. OPTIONAL: Can also add sesame seeds, poppy seeds etc using an egg wash to make them stick. Excellent!! Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com> Posted to Digest bread-bakers.v096.n042 Date: Sat, 21 Sep 1996 10:42:55 -0700 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 121.6 Fat 0.5g Carbs 25.7g Fiber 2.2g Pro 4.2g Sod 108mg CFF 3.7%
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